One quirky home chef in Oregon sharing her kitchen experiments with friends

Beef Stroganoff

This is definitely one of my go-to dishes for cooler weather, also for when I have some “not the best cut of beef” beef. I tend to buy whatever is on sale, so I end up with a lot of that sort of thing. This is a great dish for that as you simmer it so long that even the toughest cut falls apart in your mouth.

What I used:

A chunk of top round beef

Some powdered beef bouillion

Rice flour (though regular works to)

Water

Sour cream

Butter

Salt, Pepper and Granulated garlic

Potatoes

What I did:

Sliced the beef up into thin strips

Tossed into a large pan over heat (no oil or butter)

Let the juices emerge and simmered with lid on in juices

Added water throughout as the juices dried up

Simmered for 40 minutes or so

Added some beef bouillion, salt and pepper for flavor

Added couple Tbsp of Rice Flour and stirred to coat

Added water to create a gravy

Added several scoops of sour cream to thin out and add creaminess to the gravy.

Served over mashed potatoes (with salt, garlic powder, a smidge of butter and sour cream for flavor/consistency)

I grew up eating Beef Stroganoff over egg noodles, and always loved it, but once I experienced it over mashed potatoes I will never go back. Not only is it decadent (and cheap and easy since I always have them) it is also just a bit more Russian!